So while this sauce is similar to the dip, and it is (without the mayo, though); fortunately this is just as savory and tasty but has no where near as many calories.
Baked potatoes are just one vehicle for it, you could pour it over pasta, bake it over chicken breasts or pork chops, just eat it like a dip, or serve it on an old boot, they all work! (wink, wink).
Baked Potatoes Smothered with Spinach Artichoke Sauce
Also seen on Sourdoughnative Living In The Midwest
Ingredients4 russet potatoes ( large, scrubbed, rubbed with oil and sprinkled with sea salt. )
12 ounces artichoke hearts ( frozen, rinsed and drained )
9 ounces frozen spinach ( chopped, thawed and squeezed of all liquid )
3 tablespoons butter
3 tablespoons flour
1 clove(s) garlic ( microplane grated or minced finely )
2 cups chicken broth
4 ounces cream cheese
1/3 cup parmesan cheese
pinch black pepper
pinch red pepper flakes ( optional )
DirectionsPlace the potatoes on a baking sheet in a 400F oven, prick with a fork once, each and bake until tender. About an hour.
Meanwhile, melt butter in a large sauce pan and add garlic, cooking for 1 minute.
Add in flour and whisk and cook for another 1-2 minutes.
Add in broth and whisk, once it starts to heat and thicken, whisk in Neuchatel cheese.
Then add in Parmesan cheese, Spinach and Artichoke hearts. Add in Pepper and Chile flakes if using. Stir to combine and keep warm on lowest possible heat.
Split open potatoes and ladle about a cup of sauce over each.